Cauliflower-Arugula Salad

Arugula Salad web-1.jpg

This delicious spring salad will tickle your taste buds. The arugula and cauliflower are in-season right now in NJ, so you can probably get some at your local farmer's market.  

Serve this as a side dish, or add some protein to make it the star of the show. Even if you make it as a side, it might just steal the show anyways. Enjoy!!

Scroll down for the recipe, or click here for a pdf version. 




  • 5 oz arugula

  • 1 cauliflower

  • ½ cup chopped walnuts

  • 15 oz cannellini beans (optional)

  • 8 oz feta cheese (optional)


  • 1 TBSP dijon mustard
  • 2 TBSP white vinegar
  • 2 TBSP olive oil
  • ½ tsp garlic powder
  • 2 pinches sea salt
  • 2 pinches ground black pepper


  1. Preheat oven to 450º F. Cut up cauliflower into bite-size pieces. Spread cauliflower pieces on baking pan, and drizzle with olive oil. Sprinkle salt and pepper, then mix it all together.

  2. Roast cauliflower in oven for about 15-20 minutes, depending on how roasted you like your cauliflower. We recommend golden colored, with brown tips for a little crunch (closer to 20 minutes).

  3. Remove cauliflower from oven. Store separately if you will prepare the salad a few hours later. If serving immediately, continue below.

  4. Empty all arugula in a large salad bowl. Add the cauliflower and the nuts.

  5. Prepare the dressing by mixing all ingredients in a leak-proof container. Close lid, and shake to mix.

  6. Pour the dressing over your fresh salad, and enjoy!

Add some protein!

  • Vegan option: add cannellini beans
  • Dairy option: add feta cheese
  • Meat option: add grilled chicken